Tortilla Stack Recipe

Name: Tortilla Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 each flour tortillas flour, 8 inch; 1 x vegetable oil; 1 tablespoon vegetable oil; 1/2 pound pork tenderloin cut in strips; 1 large onions chopped; 2 cloves garlic minced; 1 1/2 teaspoons chili powder; 3/4 teaspoon cumin dried; 3/4 teaspoon oregano ried; 1/4 teaspoon black pepper; 1 each sweet red bell peppers red, green, or yellow, chopped; 1/2 cup corn; 15 oz red kidney beans drained, (1 can); 1/2 cup salsa; 1 cup sour cream, light; 1/4 cup coriander freshly chopped; 2 cups cheddar cheese shredded; 1 x sweet red bell peppers strips

Servings: persons

5 each flour tortillas flour, 8 inch
1 x vegetable oil
1 tablespoon vegetable oil
1/2 pound pork tenderloin cut in strips
1 large onions chopped
2 cloves garlic minced
1 1/2 teaspoons chili powder
3/4 teaspoon cumin dried
3/4 teaspoon oregano ried
1/4 teaspoon black pepper
1 each sweet red bell peppers red, green, or yellow, chopped
1/2 cup corn
15 oz red kidney beans drained, (1 can)
1/2 cup salsa
1 cup sour cream, light
1/4 cup coriander freshly chopped
2 cups cheddar cheese shredded
1 x sweet red bell peppers strips

1
In large skillet, fry tortillas in 1/4 inch oil over medium-high heat 10 to 15 seconds per side or until golden, pressing down bubbles with spatula.
2
Drain on paper towels.
3
Filling: In large skillet, cook pork in oil over medium-high heat for 5 minutes or until no longer pink inside.
4
Remove with slotted spoon.
5
Cook onion and garlic over medium heat for 2 minutes or until softened.
6
Stir in chili powder, cumin, oregano and pepper and corn; cook for 30 seconds.
7
Add sweet pepper and cook for 2 minutes.
8
Remove from heat; stir in reserved pork, beans and salsa.
9
Stir together sour cream, chilies and coriander.
10
Place 1 tortilla on baking sheet.
11
Spread with 3 tablespoons sour cream mixture.
12
Top with one quarter of the pork mixture and 1/4 cup of the cheese.
13
Repeat layers, ending with tortilla.
14
Bake in 375F (190C) F oven for 10 minutes.
15
Sprinkle with remaining cheese, bake for 3 minutes or until cheese is melted.
16
Garnish with pepper strips.
17
Let stand for 5 minutes before slicing.
18
Serve with remaining sour cream mixture.

1384

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 5 each flour tortillas flour, 8 inch, 1 x vegetable oil, 1 tablespoon vegetable oil, 1/2 pound pork tenderloin cut in strips, and more.

Yes, Tortilla Stack falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tortilla Stack

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions